Baked bochka-sarma are glossy little bundles of delicate homemade dough, filled with a juicy meat-and-rice mixture scented with spices. The outside turns crisp and deeply golden, while the center stays tender, savory, and fragrant. It is the kind of traybake that feels generous on a family table and looks striking when brought to the middle of the meal.
Ingredients
- All-purpose flour — 350 g (12 oz)
- Hot water — 180 ml (3/4 cup)
- Vegetable oil — 2 tbsp
- Salt — 2 tsp, to taste
- Ground beef or lamb — 500 g (1 lb 2 oz)
- Yellow onions — 2
- Long-grain rice — 100 g (1/2 cup)
- Butter — 30 g (2 tbsp)
- Ground cumin — 1 tsp
- Sweet paprika — 1 tsp
- Ground black pepper — 1/2 tsp
- Plain yogurt or sour cream — 120 g (1/2 cup)
- Egg — 1
- Garlic — 2 cloves
- Sesame seeds — 1 tbsp, optional
- Fresh herbs for serving — 20 g (about 1/2 cup)
Step-by-step recipe
- Make the dough: sift the flour with a pinch of salt, then pour in the hot water and vegetable oil. Knead for 5–7 minutes until smooth, cover, and let rest for 20 minutes.
- Prepare the rice: rinse it, cook until just underdone for 8 minutes, drain well, and let cool.
- Make the filling: finely chop the onion. Combine the meat with the onion, rice, cumin, paprika, black pepper, and salt. Add the softened butter and mix thoroughly until the filling is evenly combined.
- Divide the dough into 8–10 pieces. Roll each piece into a thin circle, about 16–18 cm (6–7 in) across.
- Place 2–3 tbsp of filling in the center of each circle. Gather the edges toward the center to form a little bochka-style pouch, then pinch the top firmly to seal.
- Arrange the parcels seam-side up on a parchment-lined baking sheet.
- Mix the yogurt with the egg and crushed garlic. Brush the bochka-sarma with the mixture and sprinkle with sesame seeds, if using.
- Bake at 200°C (392°F) for 25–30 minutes, until golden brown. Rest for 5 minutes, then serve with herbs.
Nutrition per serving
| Calories | ≈ 570 kcal |
| Protein | ≈ 28 g |
| Fat | ≈ 27 g |
| Carbohydrates | ≈ 59 g |
| Fiber | ≈ 3 g |
| Sugar | ≈ 4 g |
| Sodium | ≈ 820 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Thinner dough means better browning: aim for 1–2 mm and dust the counter with as little flour as possible.
- Short on time? Use thin lavash or ready-made yufka sheets; reduce the baking time by 3–5 minutes.
- For a juicier filling, add 1–2 tbsp water or broth to the meat mixture if you are using lean beef.
- Try other fillings: turkey with spinach; lamb with bulgur; mushrooms with lentils for a meat-free version.
- To freeze: shape the raw parcels, freeze them on a tray, then transfer to a bag. Bake from frozen, adding 5–7 minutes to the time.
FAQ
Can I use store-bought puff pastry?
Yes. Roll the sheets a little thinner, shape the parcels in the same way, and bake at 200°C (392°F) for 20–25 minutes, until deeply golden.
Do I need to cook the rice first?
Yes, cook it until just underdone. That keeps the filling juicy and the rice tender; uncooked rice may stay firm by the time the pastries are done.
What can I use instead of beef or lamb?
Chicken or turkey work well, and for a meatless version, use sautéed mushrooms with onions and cooked lentils.